Wild Atlantic Prawns. Time to devour new ideas

Transcription

1 Wild Atlantic Prawns Time to devour new ideas

2 INTRODUCTION Rediscover and redefine this treasured delicacy Subtle colouring, soft texture and a sweet, clean taste developed slowly in clear waters. The Wild Atlantic Prawn is a healthy and versatile ingredient for the experienced chef who knows how to use it. Discover how to introduce this treasured delicacy to your dishes and surprise diners with its full potential. 3 4

3 GROWTH care Handle with 5 The Wild Atlantic Prawn takes at least six years to reach maturity. Fortunately, the taste is well worth the wait. The Wild Atlantic Prawn presents a rich variety of possibilities for those seeking to master the art of subtle flavour combinations and considered presentation. Carefully managed stocks develop their distinctive character over the course of at least six years in crystal clear, icy northern waters. The complexity of flavours and aromas are given time to develop slowly and the natural pink hue is present even before cooking. 6

4 NUTRITION AND HEALTHY USAGE The natural goodness of the Wild Atlantic Prawn makes it an ideal part of a balanced diet Low in calories and containing several important nutrients, prawns also have a positive effect on coronary diseases and high blood pressure. Good natural source of protein Low in saturated fat Good source of omega 3, important for heart health Contain selenium, iodine and other trace minerals Good source of vitamins E and B12 Great for portion control Easy to use, but handle with care The Wild Atlantic Prawn is a delicacy that demands delicate preparation. The sought after shellfish may thrive in an unforgiving environment, but must be handled with care from catch to plate. In the right hands it can also be an incredibly versatile ingredient that rewards experimentation. The Wild Atlantic Prawn is preferred for fresh, light dishes where its subtle flavour and firm texture can really shine through. From taking the leading role in a salad or becoming a delicious topping for a wide range of dishes, it s easy to forget the Wild Atlantic Prawn can simply be enjoyed on its own as a healthy snack. The shelled varieties are great for a kitchen seeking to minimise waste, but the shells themselves can be used to make stock or removed by diners themselves as part of the meal experience. See the next section for tips and advice on flavour pairings. 7 8

5 TASTE Appreciating the art of balance... Summer Sweet Courgette, aubergine/ eggplant, red and yellow bell peppers, carrots, beets, salsify, sweet corn, romaine lettuce Acidity Lemon and lime are fresh acidifiers, experiment with mild vinegars such as rice wine vinegar Bitterness Grilled vegetables, grilled corn on the cob with butter and salt, rye bread toasted in butter, season the soup with beer Salt Sea salt e.g. Maldon, add smoked fish and prawns to your fish cakes for a deeper flavour Umami Fish, mussels, peas, other shellfish A sought after ingredient to showcase your care, attention and inspiration, the pink truffle of the sea rewards elegant and refined flavour combinations. Whether complementing other ingredients or taking the leading role, Wild Atlantic Prawns have a distinctive flavour that allows for interesting flexibility with careful pairings. Browse the table covering the five main taste groups for suggestions on how to take your dishes in different directions. General tips and ideas Good source of umami Autumn Sweet Potatoes (including mashed), pears, fall fruits with fennel and other soft vegetables, Jerusalem artichokes, pumpkin (baked, as soup or pickled) Acidity Skyr (Icelandic yoghurt/sour milk product), lime leaves, vinegars with stronger aroma works best in salads with meaty types of lettuce leaves Bitterness Add some radicchio leaves to your green salad, peel cucumber and use the peel in a dressing of reduced cream, use the rest of the cucumber in a cold vegetable soup Salt Soy sauce, salted and dried fish are a great way of adding saltiness to your fish cakes and bakes Umami Lobster, crab, squid, make a tartar of raw fish and prawns, avocado Subtle flavour don t drown in sauce Best suited to cold dishes such as salads Intriguing pairings include mango, avocado and fennel Handle gently and add to warm dishes at the end to preserve texture Winter Sweet Melon, mango, pineapple, noodles Acidity Crème fraiche can be mixewd with other leaner types of sour milk products, e.g. low fat yoghurt Bitterness Nordic paella with vegetables topped with prawns, steamed broccoli to ssed with butter and grated lemon zest Salt Fish sauce, capers Umami Fish soups, sesame oil, fermented cabage Spring Sweet Acidity Bitterness Salt Umami Bean sprouts and other sprouts, red and yellow bell peppers Soured cream cook cream until it thickens and add generous squeeze of lemon juice Smoke the prawns on a BBQ, white asparagus with browned butter, saffron Salted fish roe and caviar, smoked salt Fish roe e.g. lumpfish roe, caviar made from seaweed or caviar Tips Sweet Acidity Bitterness Salt Umami Add some fresh ginger to fish and vegetable soups for heat. Add blanched sliced of leek to the soup to take the top off the spicyness Lime leaves adds lots of aroma, ginger adds heat balance the flavours with coconut milk Good aromas for prawns: coriander leaves (cilantro), dill, chervil and mint Prawns are great toppings for soups try them on a watercress soup Sesame oil has a very nice toasted aroma and are great for Asian inspired dishes 9 10

6 RECIPES Recipes Five routes to explore... Each of the following recipes plays to the natural strengths of the Wild Atlantic Prawn, showcasing the flexibility and intriguing possibilities of this special ingredient

7 RECIPES Zingy Citrus Prawn Cocktail Discover an inspired interpretation of a classic dish, exemplifying the use of skilful ingredient pairings to enhance this treasured delicacy. A bed of torn Romaine lettuce leaves is topped with quartered fresh pink grapefruit slices, sliced avocado and prawns. A light dressing finishes the cocktail, of either light creme fraiche, lemon juice and zest, salt and cracked black pepper, or, a yogurt dressing with a hint of crumbled Roquefort cheese. Serves 4 Ingredients 300g prawns, thawed (240g after thawing) 4 Romaine lettuce leaves, torn (80g) 1 pink grapefruit, zest and pith removed (220g) 1 avocado, peeled and chopped (140g) 40g half fat creme fraiche zest of 1 lemon, and 1tsp lemon juice 15mls water cracked black pepper Method To make the dressing, combine the creme fraiche with half the lemon zest and the tsp of lemon juice, then stir in the water. Season to taste with cracked black pepper. Divide the torn lettuce leaves between 4 cocktail glasses. Slice the grapefruit and cut each slice into quarters, then place around the sides of the glasses. Pile the prawns and avocado on to the lettuce, then drizzle with the dressing. Finish with the remaining zest. Serve. Nutrition Information Per 100g Energy (kj) 346 Energy (kcal) 83 Fat (g) 4.8 Of Which Saturates (g) 1.4 Available Carbohydrate (g) 3.6 Of Which Sugars (g) 3.3 Protein (g) 5.6 Salt (Sodium X 2.5)

8 RECIPES Prawn Cocktail The prawn s natural, soft pink colouring and sweet taste are well complemented by watercress, baby spinach, and lemon in a contemporary take on a cherished favourite. Watercress, baby spinach leaves and finely sliced red onion are dressed in a little olive oil, then topped with prawns lightly enrobed in a Rose Marie-style sauce (mayo, tabasco, tomato ketchup and lemon juice), and finished with a cucumber ribbon and a seared lemon half. Serves 4 Ingredients 300g prawns, thawed (240g after thawing) 60g watercress 60g baby spinach leaves half a small red onion, peeled and finely sliced (35g) a dash of extra virgin olive oil a third of a cucumber (140g) 2 small lemons For the dressing 4 tbsps mayonnaise (60g) a dash of Tabasco sauce (3mls) 3 tsps tomato ketchup (15mls) a squeeze of lemon juice (3mls) some sprigs of fresh dill cayenne pepper Method Combine the dressing ingredients together and set aside. Cut the 2 lemons in half and sear them in a hot pan (which has been lightly brushed with oil), for a minute so that they colour. With a vegetable peeler cut fine strips of cucumber to make ribbons. Place them in a bowl of cold water for a few minutes, then drain, and tightly wrap in cling film. Dress the watercress and spinach leaves with a little olive oil, then divide between 4 plates. Scatter the red onion over. Lightly fold the prawns into the dressing, then divide between the 4 servings. Finish each cocktail with the cucumber ribbons, a seared lemon half, a sprig of dill and a shake of cayenne. Serve. Nutrition Information Per 100g Energy (kj) 449 Energy (kcal) 109 Fat (g) 8.3 Of Which Saturates (g) 0.8 Available Carbohydrate (g) 1.9 Of Which Sugars (g) 1.7 Protein (g) 6.1 Salt (Sodium X 2.5)

9 RECIPES Prawns in Lettuce Cups The Wild Atlantic Prawn s natural pink hue provides an attractive focal point for this tapas style dish with Eastern inspired flavours. Individual Little Gem lettuce leaves are filled with a mix of prawns, finely shredded spring onions, finely diced red and yellow pepper, and a few beansprouts. Lightly dressed with sweet chilli dressing, then a scattering of sesame seeds and fresh coriander finishes the dish. Serves 4 Ingredients 300g prawns, thawed (240g after thawing) 8 Little Gem Lettuce leaves 4 spring onions, trimmed half a red pepper and half a yellow pepper 40g beansprouts, blanched 2 tsps Sweet Chilli Sauce 1 tsp sesame seeds, lightly toasted some sprigs of fresh coriander Method Place the lettuce leaves on to a serving platter. Cut the spring onions into fine strips, and finely dice the red and yellow pepper. Place the spring onions, peppers, beansprouts and prawns into a bowl, add the Sweet Chilli Sauce, then stir gently to combine. Divide the mix between the lettuce leaves, then finish with a sprinkling of sesame seeds. Serve. Nutrition Information Per 100g Energy (kj) 243 Energy (kcal) 58 Fat (g) 1.1 Of Which Saturates (g) 0.2 Available Carbohydrate (g) 3.7 Of Which Sugars (g) 3.5 Protein (g) 7.8 Salt (Sodium X 2.5)

10 RECIPES Open Rye with Prawns, Mango and Red Chilli In this intriguing open sandwich the natural pink colouring of the prawns is accented with the intensity of red chilli. Tropical fruit adds another dimension, with a hit of acidity to balance the sweetness. Add the richness of a good quality mayonnaise and you have an unconventional yet delightful dish. A rustic slice of rye bread, spread with a lime mayo, is topped with Bistrostyle salad leaves (red chard etc.), and then topped with prawns and small chunks of fresh mango. Finished with a dash of lime juice and some zest. Serves 4 Ingredients 300g prawns, thawed (240g after thawing) 4 chunky slices rye bread 4 tbsps mayonnaise 1 lime half medium-sized red chilli pepper (medium strength), finely chopped 2 handfuls baby salad leaves (e.g, red leaf, spinach, red chard) 1 mango, peeled and cut into small chunks Method Zest the lime, reserve, then squeeze the juice. Place the mayonnaise into a small bowl, then add half the lime juice, half the zest and half the chopped chilli. Stir to combine. Spread each slice of bread with the flavoured mayonnaise, then top with the salad leaves. Now add the prawns and mango. Sprinkle the rest of the lime juice over, and finish with the remaining chopped chilli and zest. Serve. Nutrition Information Per 100g Energy (kj) 668 Energy (kcal) 160 Fat (g) 7.6 Of Which Saturates (g) 0.7 Available Carbohydrate (g) 14.1 Of Which Sugars (g) 3.7 Protein (g) 7.8 Salt (Sodium X 2.5)

11 RECIPES Prawn and Fennel Wrap with Cumin and Yoghurt In this simple recipe clever spice choices create delicious, shareable food. Quickly prepared and devoured in minutes, it s funny to think each prawn developed its flavour slowly over six years before reaching the plate. Add a little pinch of cumin seeds to yogurt and lightly spread on the wrap, then top with some finely shredded fennel, radish, and carrot. The prawns are then placed on the top and the wrap is folded into a pocket, so that lots of filling can be seen. Serves 4 Ingredients 300g prawns, thawed (240g after thawing) 4 small wraps 100g natural yogurt quarter tsp cumin seeds 1 bulb fennel, finely shredded 4 radishes, finely sliced 1 medium carrot, peeled and grated Method Stir the cumin seeds into the yogurt, then divide between the 4 wraps and spread over evenly. Place the fennel, radishes and carrot in a bowl and stir to combine. Divide the vegetables between the wraps, then top with the prawns. Fold the wraps up into pockets. Serve. Nutrition Information Per 100g Energy (kj) 504 Energy (kcal) 119 Fat (g) 1.9 Of Which Saturates (g) 0.8 Available Carbohydrate (g) 17.1 Of Which Sugars (g) 2.5 Salt (Sodium X 2.5)

12 INFORMATION Contact For insight and advice on incorporating this special ingredient into your cooking, visit: Join the conversation: #AtlanticPrawns 23 24

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